Brussels Sprouts and Couscous Salad
Brussels sprouts pair really well with bacon… add a great dressing overtop for the ultimate delicious dish. This warm salad is a great addition to any meal – fish, chicken or meat – and uses Israeli couscous. If you haven’t used the ingredient before, it cooks just like pasta and it’s delicious.
You’ll need 1 cup Israeli of couscous, cooked according to package directions, 5 slices of bacon, chopped into pieces, 4 cups shredded Brussels sprouts, 1/2 of a teaspoon of salt, 1/4 of a teaspoon of freshly ground black pepper, 1/4 of a cup of shredded Parmesan cheese, 3 cloves of minced garlic and balsamic glaze for serving.
For the dressing, you’ll need 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of pure maple syrup, 1 teaspoon of Dijon mustard, 1/4 of a teaspoon of garlic powder, 1/4 of a teaspoon of salt and 1/4 of a teaspoon of freshly ground black pepper.
In a large pan, fry bacon until crispy, remove from pan, leaving the grease. Add shredded Brussels sprouts to the pan and season with salt and pepper. Add salt and pepper and sauté for about 5-10 minutes until softened and browned. Add garlic and cook 1 minute more. Add bacon back into pan, then add cous cous and parmesan cheese. Add the vinaigrette on top and toss together. Drizzle balsamic glaze overtop and serve.
In a small bowl, combine the olive oil, lemon juice, maple syrup, mustard, garlic powder, salt and pepper. Mix until evenly combined. Pour dressing overtop Brussels sprouts and couscous mixture and stir well.
Let us know what you think of this recipe on our social channels! Watch how to make Brussels Sprouts and Couscous Salad on YouTube.
Brussels Sprouts and Couscous Salad
Ingredients
Brussels Sprouts and Couscous
- 1 cup Israeli couscous cooked according to package directions
- 5 slices bacon chopped into pieces
- 4 cups brussels sprouts shredded
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup shredded parmesan cheese
- 3 cloves garlic minced
- balsamic glaze for serving
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
Brussels Sprouts and Couscous
- Ina large pan, fry bacon until crispy, remove from pan, leaving the grease. Add shreddedBrussels sprouts to the pan and season with salt and pepper. Add salt and pepper and sauté for about 5-10 minutes until softened and browned. Add garlic and cook 1 minute more. Add bacon back into pan, then add couscous and parmesan cheese. Add the vinaigrette on top and toss together. Drizzle balsamic glaze overtop and serve.
Dressing
- Ina small bowl, combine the olive oil, lemon juice, maple syrup, mustard, garlic powder, salt and pepper. Mix until evenly combined. Pour overtop Brussels sprouts and couscous mixture and stir well.
